Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

2018 ◽  
Vol 42 (5) ◽  
pp. e13603 ◽  
Author(s):  
Pedro Henrique Imazaki ◽  
Caroline Douny ◽  
Mahmoud Elansary ◽  
Marie-Louise Scippo ◽  
Antoine Clinquart
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Aging Time ◽  
High Oxygen ◽  
Oxygen Atmosphere ◽  
Muscle Type

scholarly journals Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

Meat Science ◽  
2019 ◽  
Vol 148 ◽  
pp. 198-205 ◽  
Author(s):  
Pedro Henrique Imazaki ◽  
Mahmoud Elansary ◽  
Marie-Louise Scippo ◽  
Georges Daube ◽  
Antoine Clinquart
Keyword(s):  
Oxidative Stability ◽  
Storage Temperature ◽  
High Oxygen ◽  
Oxygen Atmosphere

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 270-277 ◽  
Author(s):  
M. Vitale ◽  
M. Pérez-Juan ◽  
E. Lloret ◽  
J. Arnau ◽  
C.E. Realini
Keyword(s):  
Aging Time ◽  
High Oxygen ◽  
Oxygen Atmosphere ◽  
Lipid Stability

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

2007 ◽  
Vol 13 (6) ◽  
pp. 413-421 ◽  
Author(s):  
F.N. Salta ◽  
A. Mylona ◽  
A. Chiou ◽  
G. Boskou ◽  
N.K. Andrikopoulos
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Total Polyphenols ◽  
Olive Leaf Extract ◽  
Rancimat Method ◽  
Oil Sunflower

Commercially available oils (olive oil, sunflower oil, palm oil, and a vegetable shortening) were enriched in polyphenols, by adding olive leaf extract. Addition of the extract was performed in such way that the oils were enriched with 200 mg/kg polyphenols. Total polyphenols of both enriched and commercial oils were estimated by the Folin—Ciocalteau assay, while identification and quantification of individual simple phenolic compounds was performed by GC/MS and of oleuropein by HPLC analysis. The enrichment resulted in the supplementation of the commercial oils mainly with oleuropein, hydroxytyrosol, and quercetin. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging assay and the Rancimat method, respectively. Both antioxidant capacity and oxidative stability were substantially improved for all the oils studied after supplementation. By the procedure adopted, oils rich in polyphenols, mainly in oleuropein, can be produced with olive leaf extract supplementation.

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

Meat Science ◽  
2017 ◽  
Vol 125 ◽  
pp. 10-15 ◽  
Author(s):  
Javier García-Lomillo ◽  
Olga Viegas ◽  
Maria L. Gonzalez-SanJose ◽  
Isabel M.P.L.V.O. Ferreira
Keyword(s):  
Red Wine ◽  
High Oxygen ◽  
Oxygen Atmosphere ◽  
Beef Patties ◽  
Atmosphere Storage
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